Craving a comforting weeknight dinner? You’ll love this Creamy Vegan Garlic Parmesan Orzo made with coconut milk, garlic, and vegan Parmesan. It’s the perfect side for crispy tofu cutlets and arugula salad, or enjoy it on its own!
This one-pan orzo dish is cheesy, creamy, and incredibly delicious.
It has a similar texture to risotto, but the best part is that it's much quicker and easier to make.
It's ready in under 30 minutes, and is sure to be a hit with the whole family!
Update: This recipe, first published in June 2022, has been updated with tips and step-by-step photos. The recipe is the same.
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Ingredients
This one-pot dish is creamy and garlicky, and made with simple ingredients like orzo pasta, coconut milk, and vegetable broth.
It’s a side dish that everyone will love!
Vegan Butter: I use and love Earth Balance. You can use olive oil, but butter will provide a lot of flavor!
Orzo: It's a rice-shaped pasta that can be cooked like traditional pasta (boiled and drained) or like rice, simmered in liquid until fully absorbed. This recipe uses the second method!
Onion and Garlic: Fresh is best! And make sure to mince both very finely. You don't want large chunks of onions in this dish.
Canned Coconut Milk: Use the thick, creamy part of the canned coconut milk and a little water to make up 1 cup. The creamy part of the canned coconut milk is key to the perfect texture as too much water will make it thin.
These are the brands of coconut milk I recommend: 365 Whole Foods, Native Forest, and Thai Kitchen.
Vegetable Broth: I use Low-Sodium Better than Bouillon Vegetable Base, which adds great flavor as the orzo simmers in the broth. You can use store-bought or homemade broth, but I recommend opting for low-sodium.
Vegan Parm: You can use shaved Parmesan or shredded. I've used Trader Joe's, Follow your Heart, and Violife and all are delicious!
Salt and Pepper: Saltiness will depend on a few things so be sure to taste and adjust at the end versus adding too much. If you're using salted butter and full-sodium vegetable broth, you will need less added salt.
See recipe card for quantities.
How to Make This Recipe
Surprisingly easy to make, yet super creamy and rich! You'll definitely be going back for a second helping of this vegan orzo.
The full written recipe can be found in the recipe card below.
Step 1: Cook the onion in vegan butter for about 5-6 minutes over medium-high heat. Add in the minced garlic and continue to cook for 1-2 minutes.
Step 2: Toss in the dry orzo and toast in the pan for 2-3 minutes.
Step 3: Too much water from the can will result in a thinner orzo instead of a rich and creamy texture. To achieve this, gently scoop all the coconut cream off the top of the can first before adding a little water to make up 1 cup.
Step 4: Pour in the vegetable broth, coconut milk, pinch of Kosher salt and black pepper.
Step 3: Bring to a boil then cover and reduce to a simmer over medium-low heat for 10-12 minutes, stirring often to make sure the orzo doesn’t stick to the bottom of the pan.
Step 4: Turn off the heat and stir in the vegan parmesan. Letting it sit for a few minutes will allow it to continue to thicken.
Taste and adjust salt and pepper to preference.
Saltiness can vary, so it's best to taste and adjust at the end rather than adding too much upfront. If you're using salted butter and full-sodium vegetable broth, you’ll need way less.
Serve with crushed red pepper flakes, lemon, and extra Parmesan cheese if desired. Enjoy!
NOTE: This is best enjoyed right after cooking. If it sits too long, it may thicken, so reheat with a little extra broth if necessary.
Substitutions & Variations
Vegan Butter: To substitute vegan butter, use extra-virgin olive oil. Avoid other oils, as you'll want something with flavor.
Onion: Shallot will work in replace of onion but they are milder in flavor. You will probably need to use 3.
Garlic: I don't recommend garlic powder or jarred garlic. Taking the extra time to mince fresh garlic will provide the best flavor.
Canned Coconut Milk: I have not attempted this recipe with anything but canned coconut milk. I believe a store-bought vegan heavy cream or cashew cream will work but I would start with ½ cup and add from there to get the desired creaminess.
Vegan Parmesan: You can omit this but it is a delicious addition. You could add nutritional yeast as well. I would start with 1-2 tablespoons as it's stronger in flavor.
Serving Ideas
This creamy vegan parmesan orzo can be served as a main dish or a side.
Here are some ideas:
Serve it in a bowl topped with crispy breaded tofu cutlets, arugula salad, and a sprinkle of extra Parmesan (my favorite way!)
Pair it with roasted vegetables like Brussels sprouts, broccoli, or green beans.
Add toppings for extra flavor and texture like crispy breadcrumbs, chopped herbs, or a drizzle of olive oil.
Pair it with a simple mixed greens salad and a light dressing, like a balsamic maple vinaigrette or a maple Dijon vinaigrette.
It would also be incredibly delicious served with a vegan Caesar salad.
It’s versatile and can fit with almost any meal!
Tips & Tricks
Excess water from the can will make the orzo thinner instead of rich and creamy. To get the right texture, scoop the coconut cream off the top of the can first, then add a bit of the remaining liquid to make 1 cup.
For a thicker, creamier texture, use more cream. For a lighter, broth-based sauce, reduce the cream.
Saltiness can vary, so it's best to taste and adjust at the end rather than adding too much upfront. If you're using salted butter and full-sodium vegetable broth, you’ll need less added salt.
If the orzo thickens too much, add a splash of extra broth to loosen it up to your desired creaminess.
Depending on the Parmesan used, the sauce can sometimes separate. Just add a splash of unsweetened plant milk and stir on low heat until it comes back together.
Storage
Store: Leftovers should be stored in an airtight container in the refrigerator for up 5 days.
Reheat: Gently warm on the stovetop with a splash of broth or unsweetened plant-based milk. Orzo soaks up liquid so it'll need a little help to return to a creamy texture.
Frequently Asked Questions
Cook it uncovered for a few more minutes to let some of the liquid evaporate and the sauce thicken naturally. It will continue to thicken as it cools as well.
If it has thickened too much, add a splash of unsweetened plant based milk or vegetable broth and stir until it's at your desired consistency.
If your sauce separates, gently heat it on low while whisking in a splash of plant-based milk. It will come back together!
This orzo tastes best served immediately but is delicious served as leftovers as well. Just reheat it on the stovetop with a splash of vegan milk until warmed through and creamy.
More Vegan Pasta Recipes
Looking for other recipes like this? Try these:
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Recipe
Creamy Vegan Garlic Parmesan Orzo
Ingredients
- 2 tablespoons Vegan Butter
- ¾ cup Minced Yellow Onion
- 3 Garlic Cloves minced
- 1 cup Orzo Pasta dry
- 2 cups Low-Sodium Vegetable Broth
- 1 cup Canned Coconut Milk see note
- ¼-1/2 teaspoon Kosher Salt to taste
- Pinch of Black Pepper to taste
- ½ cup Vegan Parmesan
Instructions
- Add the vegan butter to a pan on medium-high heat.
- Cook the minced onion for about 5-6 minutes or until soft and starting to brown. Add in the minced garlic and continue to cook for 1-2 minutes or until fragrant.
- Toss in the dry orzo and toast in the pan for 2-3 minutes.
- Excess water from the can of coconut milk will make the orzo thinner instead of rich and creamy. To get the right texture, scoop the coconut cream off the top of the can first, then add a bit of water to make 1 cup.
- Pour in the vegetable broth, coconut milk, pinch of Kosher salt and black pepper.
- Bring to a boil then cover and reduce to a simmer over medium-low heat for 10-12 minutes, stirring often to make sure the orzo doesn’t stick to the bottom of the pan. It's done when most of the liquid has been absorbed and it's creamy.
- Turn off the heat and stir in the vegan parmesan. Letting it sit for a few minutes will allow it to continue to thicken. If it thickens too much, add a splash of plant-based milk or vegetable broth.
- Taste and adjust salt and pepper to preference. Saltiness can vary, so it's best to taste and adjust at the end rather than adding too much upfront. If you're using salted butter and full-sodium vegetable broth, you’ll need way less.
- Serve with crushed red pepper flakes, lemon, and extra Parmesan cheese if desired. Enjoy!
Notes
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Rachael M. says
The easiest and by far most delicious use of orzo - I love that it cooks right in the pan and absorbs all the flavor. My son asked for a third helping!
Liv says
That's so amazing to hear!! Thank you so much 🙂
Leslie H says
This is BY FAR one of my family's favorite meals–and it's incredibly easy to make!! I burn rice and risotto every time I make it, so this creamy orzo dish is a blessing for me, lol. It takes no time at all, and I can throw it on the stove and it handles itself. My soon-to-be-8-yr old is pickier than ever these days, and fights me on just about every pasta/grain/rice dish I make, but this one she DEVOURS, this is why I make it so often 🙂 It pairs well with just about anything, too!
Liv says
Thank you so much for this review! I'm so happy your daughter loves this dish! 🙂